| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
American |
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Butternut squash; peeled, seeded and cut into 1-inch chunks |
| 1/2 |
c |
Butter; (1 stick) |
| 1/4 |
c |
Maple syrup |
| 3/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
INSTRUCTIONS
Place squash in 1-1/2 qt. microwave-safe oven dish. Add 1/2 c. water.
Cover. Cook on high (100% power) for 10 to 13 minutes or until squash is
tender; drain well. Melt butter in small saucepan over low heat; add syrup,
cinnamon and nutmeg. Transfer squash to mixer or food processor. Add butter
and beat on low speed until mashed. Serve warm. Makes 6 servings. Note: For
a less smooth texture, squash can be mashed with a potato masher. Formatted
by Lynn Thomas dcqp82a@prodigy. com. Recipe from Susan Micko (AGER49C)
Source: American Dairy Association and Dairy Council Inc. Lynn's notes:
Made this to go along with Cheese Stuffed Chicken. A wonderful dish that's
not too sweet. Would be good for the holidays.
Recipe by: American Dairy Association
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 21, 1997
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”